Azienda Agricola Denavolo began in 2005 in the province of Piacenza, Emilia-Romagna. They plant Malvasia di Candia Aromatica, Ortrugo, Marsanne (known locally as Sciampagnino) and several other varietals not yet identified, but which are doubtless native to the area. Sauvignon Blanc was also recently added to the Azienda’s portfolio. The location’s hot, dry climate is moderated by cooler nights, resulting in lower-alcohol wines with balanced acidity. Giulio Armani works his white grapes in a red winemaking style, using every part of the fruit, and allows spontaneous fermentation to take place with only native yeasts. Skin contact time varies from just a few days for the Catavela cuvée to up to eight months for the Dinavolo and Dinavolino, and all their wines are bottles unfined and unfiltered.